Mar 8, 2012

This recipe requires zero kitchen skills,As long as you know how to wash the vegetables and hook up the steamer, You'll find yourself the best steamed veggies ever,Healthy, colorful, and maybe the best thing of all - no crazy cleanup after cooking!

Steamed vegetable with Asian vinaigrette -

*Note*I was basically in pain while packing for my U.S. trip couple weeks ago,Due to my excessive "necessities" of clothes, lotion, shoes..you know..all the girl stuff..I had to leave my digital SLR camera at home,Literally, there were tears in my eyes while walking out the door to the airport,Hugging my camera goodbye, making sure "he" can take care of himself in the cabinet..So for this and the next few posts, All pictures will be taken with my second greatest helper - Iphone 4!

Rinsing, peeling, and cutting them into bite sizes.Take the container that's going to be used for steaming,Layer the tough vegetable on the bottom, here's my sequence from bottom up:Carrot, broccoli, mushroom, squash, tomatoes.Finely chop the garlic, evenly layer on the very top of the vegetables,Also evenly sprinkle some salt and pepper on the top, this will help in drawing out the liquid from the vegetables,Thoroughly drizzle some olive oil,Steam for about 10 to 15 minutes, or till desired texture,I like mine mushy.

Once the veggies are ready, transfer on to a plate and leave the juice inside the container,Combine all the ingredients for the vinaigrette and mix together with the steamed vegetable juice,Pour the sauce all over the veggies and toss the whole mixture,Sprinkle some toasted sesame seed for extra nutrient (too bad mine was out).

I actually served it with seared chicken breast marinated in garlic and herb sauce,For sure this healthy side dish will also work well with grilled salmon or steak!